Coconut-pearcake with quinoa flakes
This gluten free coconut cake with pear and quinoa is ready in a heartbeat and is a perfect choice for a luxurious breakfast or snack.
INGREDIENTS:
100 gram coconut flour100 gram quinoa flakes
1/2 teaspoon baking powder
5 eggs
2 egg whites
60 milliliter coconut milk
85 milliliter agave syrup
100 gram coconut oil
2 pears
1 teaspoon cinnamon
2 teaspoons coconut blossom sugar
Salt
NECCESITIES:
WhiskCake pan
The recipe is for 10 portions
PREPARATION:
1) Pre-heat the oven to 180 degrees. Peel the pears, remove the cores and dice them. Sprinkle the cinnamon and the coconut blossom sugar over the pears and let them rest for a couple of minutes.2) Put the coconut flour, the quinoa flakes, the baking powder en a little salt in a bowl.
3) Melt the coconut oil in a pan. Add the eggs, the coconut milk and the agave syrup and mix with a whisk.
4) Spatulate the flour blend through the liquid mix.
5) Beat the egg whites in another bowl until you have a fluffy cream. Gently spatulate the batter through the egg whites.
6) Add the pear to the batter.
7) Pour the batter in a cake pan and bake for 30-40 minutes.
8) Check if the cake is done with a fork or a small skewer. Let the cake cool down before you slice it.